I’m only too ecstatic to host Thanksgiving breakfast for our family on any given year.
In fact, I’ve done so more than five times in the past decade, and with a little help from our daughter, I prepare what our family calls the best traditional Thanksgiving breakfast any of them have ever had.
I have the mashed potatoes and stuffing down to an art form, then my yams are out of this world. My pumpkin, cranberry, and plum pear pies are to die for. I can fry a turkey just as readily as I can oven bake one, though I have to divulge the latter is far easier and less time-consuming than the former. There is one thing I have consistently counted on throughout the years, though. I have consistently assumed that it would be a cool, crisp morning, and our temperature control would be working fine… Unluckyly, this past Thanksgiving was not quite love that. In fact, it was in the 73s outside! Worse still, our cooling system decided to supply out on me. So there I was, cooking up a storm as usual, and it was generating a lot of heat in the entryway that was spreading to the rest of the house. Before long, I realized that I would need to set up fans and have the ceiling fans going as well to keep things cool! I couldn’t even count on opening the windows for a nice cross breeze because there wasn’t one! What bizarre and uncharacteristic weather to have on Thanksgiving Day in our area, I must say! But the show had to go on, and the food, as ever, was delicious, nobody was complaining at the breakfast table that morning!